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MODULE 1 REVIEW QUIZ

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.

It involves the use of hot water or steam.

a)

Chemical Sanitizing

b)

Thermal Sanitizing

c)

Sanitizing

d)

Cleaning

2.

This is done using heat, radiation, or chemicals.

a)

Cleaning

b)

Baking

c)

Sanitation

d)

Cooking

3.

Which of the following belongs to the factors in chemical sanitizing? More than 1 answer is required.

a)

Concentration

b)

Temperature

c)

Cleaning

d)

Contact Time

4.

It is mostly used in the kitchen and most popular because it is lightweight, attractive and less expensive

a)

Plastic

b)

Aluminum

c)

Cast Iron

d)

Stainless Steel

5.

Which of the following is a cast Iron?

a)
b)
c)
d)
6.

It is used for salad making and dessert but not practical for top or surface cooking

a)

Aluminum

b)

Stainless Steel

c)

Plastic/ Rubber

d)

Glass

7.

Which of the following is a blender?

a)
b)
c)
d)
8.

It is used to scrape vegetables, such as carrots and potatoes, and to peel fruits.

a)

Knife

b)

Vegetable peeler

c)

Can opener

d)

Household scales

9.

It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

a)

Electrical Mixer

b)

Blender

c)

Rotary Egg Beater

d)

Whisks

10.

It is used to level off ingredients when measuring and to spread frostings and sandwich fillings.

a)

Spatula

b)

Rubber Scraper

c)

Spoon

d)

Knife

11.

Which of the following is used to measure heat intensity for boiling water?

a)
b)
c)
d)
12.

It is a kitchen tool which is specifically designed for the purpose of pulping garlic.

a)

Knife

b)

Garlic Press

c)

Funnel

d)

Grater

13.

Which of the following is an example of teflon?

a)
b)
c)
d)
14.

These are greatly durable and cheap but may not last long

a)

Cast Iron

b)

Glass

c)

Plastic and Rubber

d)

Aluminum

15.

These also called a vegetable strainer are essential for various tasks from cleaning vegetables to straining pasta or contents.

a)
b)
c)
d)
16.

It is a chamber or compartment used for cooking, baking, heating, or drying.

a)
b)
c)
d)
17.

Which of the following are an example of EQUIPMENT?

a)

Refrigerator

b)

Electric Mixer

c)

Rotary Egg Beater

d)

Blender

18.

It enable you to grab easily and transfer larger food items, poultry or meat portions to a serving platter, hot deep fryer, and plate.

a)
b)
c)
d)
19.

These are commonly referred to as degreasers used on surfaces where grease has burned on.

a)

Acid Cleaner

b)

Detergents

c)

Solvent Cleaners

d)

Abrasives

20.

WHAT IS THE FULL NAME OF YOUR TLE TEACHER?

a)

Lucylee Joy C. Luarez

b)

Lucy Lee Joy P. Luarez

c)

Lucylee Joy C. Luares

d)

Lucylee Joy P. Suarez